Sum­mer red fruits tart

Taste & Flavors - - DESSERT - By Lamia Sal­hab De­sir Noir

Serves 12-15 Prep/bak­ing 1 hr 20 mins IN­GRE­DI­ENTS

Palet Bre­ton • 4 egg yolks • 150g soft but­ter • 150g su­gar • 220g flour • 8g bak­ing pow­der • 3 pinches of Guerande sea salt Al­mond cream • 100g su­gar • 100g but­ter • 100g al­mond pow­der • 2 eggs • 4 drops of bit­ter al­mond essence Pas­try cream with Mas­car­pone • 500ml milk • 90g su­gar • 2 eggs • 60g corn­flour • 150g mas­car­pone cheese • 1 pinch of salt • Gar­nish: Straw­ber­ries, black­ber­ries, rasp­ber­ries, cher­ries, red­cur­rants, ic­ing su­gar, rasp­berry mash

PREPA­RA­TION

For the dough Beat the yolk with the su­gar un­til light, add the but­ter and yeast, mix well, add the flour, roll into a ball, and re­frig­er­ate to firm up. Spread the dough ac­cord­ing to your choice, rest it for ½ hour and heat the oven. For the al­mond cream Mix the but­ter and su­gar, add all the rest of the in­gre­di­ents, cover the raw dough, spread evenly and bake 40 min­utes. For the pas­try cream In a saucepan, add the milk, half of the su­gar, scrape the vanilla pod with a knife, and add the seeds to the milk. In a bowl beat the whole eggs with the re­main­ing su­gar un­til the mix­ture turns white. Add the corn­flour, when the cream is flex­i­ble pour half of the milk into the pan. Re­place the pan on low heat. Stir con­stantly un­til the cream is thick. Fi­nally when the cream is suf­fi­ciently cooked, turn off the heat, add a pinch of salt and al­low to cool down. Later on, add the mas­car­pone cheese grad­u­ally while whip­ping. Put it in a pas­try bag and dec­o­rate your dessert. Gar­nish it with fruits, mac­arons and edi­ble flow­ers.

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